Tomato Chutney
Instructions:
- Enjoy this deeply-red and richly flavored chutney with grilled meat or vegetables, or serve alongside a favorite cold meat sandwich to add both flavor and moistness.
- 3 pounds ripe tomatoes (9 medium), peeled and chopped
- 1 medium Granny Smith apple, peeled, cored, and coarsely grated
- 1 small onion, chopped
- 2 tablespoons minced, peeled fresh ginger
- 2 garlic cloves, finely chopped
- 1â„3 cup golden raisins
- 1â„3 cup packed brown sugar
- 1â„2 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1â„2 cup cider vinegar
- In heavy nonreactive 12-inch skillet, combine tomatoes, apple, onion, ginger, garlic, raisins, brown sugar, salt, pepper, and vinegar; heat to boiling over high heat, stirring occasionally.
- Reduce heat to medium; cook, stirring occasionally, until mixture has thickened, 45 to 50 minutes.
- Cover and refrigerate until well chilled, about 4 hours or up to 2 weeks.
- Makes about 31â„2 cups.